Colombian Empanadas

These Colombian Empanadas combine a crunchy exterior with a flavorful, tender filling. An irresistible classic that’s easier to make at home than you might think.

Amy LaBelle's Colombian Empanadas Recipe:

Empanada Filling Ingredients:

• 2 pounds grilled steak tips or rib-eye, ground

• 2 cups leftover boiled potatoes, smashed

• 1 Tablespoon olive oil

• ½ cup sliced onion

• 2 teaspoons sea salt

• 1 teaspoon Aleppo pepper

• 1 Tablespoon cumin

• 1 teaspoon black pepper

• ¼ cup chopped fresh cilantro

• ½ cup The Winemaker’s Kitchen Jalapeño Culinary Wine

Empanada Dough Ingredients:

• 4 cups masa flour – blanca, not yellow!

• 2 teaspoons sugar

• 3¾ cups hot water

• 2 teaspoons sea salt

Directions:

1. For the filling: Caramelize the onions in olive oil. Remove from heat, and mix the remaining Empanada filling ingredients together.

2. For the dough: Mix the dry ingredients, then make a well in the center. Gradually add the hot water, turning and mixing constantly, until it is the right consistency for rolling.

3. Making the Empanadas: Divide the dough into medium-sized balls, then roll out to 5- to 6-inch circles.

4. Place filling on the dough, then fold to make half-circles, then seal the edges.

5. Fry the empanadas in 350-degree oil, not crowding the pan, until golden brown.

6. Repeat until all have been fried.

   
   

Amy's Recipe Tips:

For extra-flaky, golden empanadas, chill the assembled pastries in the refrigerator for 15–20 minutes before baking or frying. This helps the dough hold its shape and keeps the butter cold, giving you that perfect crisp bite.